LCBO Food & Drink Autumn 2025

THE BEST LENTIL-MUSHROOM BOLOGNESE Inspired by Marcella Hazan’s traditional bolog nese, this vegetarian version is simmered slowly, in layers, allowing the flavours to develop at each level. The result is a hearty, satisfying and deeply flavourful sauce that even the staunch est meat-eaters will love. If you have time, make a double batch and freeze the extra for another time. 1 tbsp (15 mL) olive oil 6 tbsp (90 mL) unsalted butter, divided 1 small onion, diced small, about 1/2 cup (125 mL) 1 medium-large carrot, diced small, about 3/4 cup (175 mL) 2 small celery stalks, diced small, about 3/4 cup (175 mL) 1 pkg (227 g) cremini mushrooms, trimmed, finely diced 1 large clove garlic, minced 1 cup (250 mL) red lentils, picked over, rinsed 3 tbsp (45 mL) tomato paste 3/4 cup (175 mL) milk 1/8 tsp (0.5 mL) freshly grated nutmeg 3/4 cup (175 mL) dry, fruity red wine 1 can (398 mL) diced tomatoes 11/2 cups (375 mL) vegetable broth 1/2 to 1 tsp (2 to 5 mL) sugar Salt and freshly ground pepper to taste 11/2 tsp (7 mL) balsamic vinegar 1 lb (455 g) dried rigatoni Freshly grated Parmigiano-Reggiano for serving 1. Heat olive oil and 3 tbsp (45 mL) butter in a large pot over medium heat. Add onion. Cook, stirring occasionally, until translucent, about 5 minutes. Add carrot, celery, mushrooms and garlic. Cook, stirring occasionally, until lightly browned, about 8 to 10 minutes. 2. Stir in lentils and tomato paste. Cook, stirring often, until darkened and well combined, 1 to 2 minutes. Stir in milk and nutmeg. When it starts bubbling, reduce heat to maintain a gentle sim mer. Cook, stirring occasionally, until milk has evaporated, about 5 minutes. Add wine. Cook, stirring occasionally, until evaporated, about 8 minutes. 3. Stir in tomatoes and broth. Raise heat to high. When it comes to a boil, reduce heat to medium-low. Cover and simmer, stirring occa sionally, until vegetables and lentils are very tender, 20 to 25 minutes. Remove lid, stir in 1/2 tsp (2 mL) sugar, and season with salt and pepper. Simmer, uncovered, for 5 minutes more. Stir in vinegar. Taste and adjust seasonings. Add remaining 1/2 tsp (2 mL) sugar, if necessary.

4. Bring a large pot of salted water to a boil. Cook rigatoni according to package direc tions, drain and stir into sauce along with remaining 3 tbsp (45 mL) butter. Serve with Parmesan cheese.

1. To rice cauliflower, break it into large florets. Transfer to bowl of a food processor. Pulse until cauliflower resembles large grains of rice. You should have about 6 cups (1.5 L). Set aside. 2. Heat 2 tbsp (30 mL) olive oil in a very large, heavy-bottom pot over medium heat. Add onion, celery and carrot and season with salt. Cook, stirring occasionally, until onions are soft and vegetables are beginning to soften, 5 to 7 minutes. (Lower heat if they’re starting to brown.) 3. Stir in riced cauliflower and remaining 2 tbsp (30 mL) oil. Season with salt. Raise heat to medium-high and spread out cauliflower evenly across bottom of pan. Let it sit, undis turbed, until it’s golden brown on bottom, about 5 minutes. Stir and cook, stirring occasionally, until nicely browned and most of moisture is gone, 3 to 5 minutes more. (Lower heat if it starts to scorch.) 4. Reduce heat to medium. Add tomato paste. Cook, stirring often, for 1 minute. Stir in garlic, basil, oregano, smoked paprika and chili flakes, then add wine. Cook, stirring occasionally, until wine has mostly evaporated, about 2 minutes. 5. Add chickpea flour. Cook, stirring constantly, for 2 to 3 minutes. Stir in marinara and chicken broth and raise heat to high. When it comes to a boil, stir lasagna noodles into soup. Reduce heat to maintain a gentle simmer. Cook, stirring occasionally to prevent noodles from clump ing, until noodles are al dente and soup has thickened substantially, 20 to 25 minutes. Stir in cream and basil, then season with salt and pep per. Gradually stir in mozzarella until melted. 6. While soup is cooking, bring burrata to room temperature on a plate or in a shallow bowl. Just before serving, cut or tear burrata open, drizzle with olive oil and season with flaky salt. Serve with a knife and spoon so people can cut and add some burrata to their soup.

Serves 4 to 6

WHAT TO SERVE Castillo De Almansa Reserva, Almansa DO LCBO 270363, $15.35

Lentils and mushrooms love a middle-weight but intensely flavourful Spanish red blend with plenty of earthy Garnacha in the mix, bringing notes of smoky oak, juniper and nuts.

SPICY CAULIFLOWER LASAGNA SOUP This vegetarian spin on trendy lasagna soup delivers cozy lasagna feels without the labo rious time commitment. Riced cauliflower and chickpea flour pair up to create a fortify ing base that simmers alongside broken-up lasagna noodles to produce a thick, satisfying soup. Burrata brings a creamy finish and a snowy-white contrast. 1 medium-size cauliflower 4 tbsp (60 mL) olive oil, divided, plus more for drizzling 1 medium-size onion, diced small, about 3/4 cup (175 mL) 1 stalk celery, diced small, about 1/2 cup (125 mL) 1 medium-size carrot, peeled, diced small, about 1/2 cup (125 mL) Salt to taste 1 tbsp (15 mL) tomato paste 1/4 to 1/2 tsp (1 to 2 mL) chili flakes 1/2 cup (125 mL) dry white wine 1/4 cup (60 mL) chickpea flour 1 jar (660 mL) good-quality marinara sauce, such as Rao’s or Carbone 6 cups (1.5 L) chicken broth 10 oz (285 g) dried lasagna noodles, broken into rough 3-inch (8-cm) pieces 3/4 cup (175 mL) half & half (18%) cream 1/2 cup (125 mL) chopped basil Freshly ground pepper to taste 11/2 cups (375 mL) grated mozzarella 2 balls (each 250 g) burrata Flaky salt for serving burrata Italian chilies in oil, preferably Calabrian 4 cloves garlic, minced 11/2 tsp (7 mL) dried basil 11/2 tsp (7 mL) dried oregano 1 tsp (5 mL) smoked paprika

7. Serve the pot of soup on the table with bur rata and chilies in oil on the side.

Serves 6

WHAT TO SERVE Pasqua Colori d’Italia Soave DOC LCBO 43960, $11.95

Northern Italy’s Garganega grape can pro duce some intense white wines with complex floral and stone fruit aromas that will flatter the creamy vegetable flavours in the soup.

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———————— AUTUMN 2025